Instructions: In a large pot, combine potatoes, leeks, garlic, the water, broccoli, salt and pepper. Bring to a boil; cover and reduce the heat to simmer.

Cook until vegetables are tender, 20 to 25 minutes. Puree in batches in blender or food processor. Stir in evaporated skim milk. heat but do not boil.

Ladle into bowls, garnishing with drained yogurt, if desired; serve at once.

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